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Chocolate Caramel Peanut Cookies

Chewy chocolate cookies stuffed with crunchy, salty peanuts and a puddle of chewy caramel in the center.
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 4 hours


  • ½ cup or 113g butter unsalted and softened
  • 1 cup or 200g granulated sugar
  • ½ teaspoon fine sea salt
  • 1 teaspoon vanilla
  • ¼ teaspoon baking soda
  • 1 large egg
  • ½ cup or 50g cocoa
  • ¾ cups plus 2 tablespoons or 115g all purpose flour use an all purpose flour of about 11% protein content or use bread flour
  • ½ cup peanuts roasted
  • Chewy caramels store-bought
  • flaked sea salt if your caramels are not salted and you like salt


  • The dough needs to chill overnight in the fridge so you’ll make it the day before you intend to bake them. They last a few days and can be made ahead of time.
  • Beat the butter with the sugar, salt, vanilla and baking soda for about 3-4 minutes, until very light and fluffy. Add the egg and beat for another couple of minutes until it’s well combined.
  • Add the cocoa and flour, and beat to just combine. Fold in the peanuts. Set the dough in an airtight container in the fridge overnight.
  • The next day, transfer it to the counter to soften a bit before you start shaping (at least 30 minutes).
  • Scoop the dough into 2 tablespoons of dough onto a cookie sheet lined with parchment paper.
  • Press the dough balls with your thumb to create a little ‘bowl’ shape. Set the caramel in the center and form the dough back into a ball, leaving a bit of the caramel exposed (see photos). Repeat with all the dough. Set the baking tray in the freezer.
  • Preheat the oven to 350. Ensure there’s about 2 inches between each cookie, giving them room to spread. Sprinkle with flaked sea salt if desired. Bake for 12 minutes.